Enchiladas empalmadas (stacked enchiladas)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely chopped onion |
| 2 | Tablspoons cooking oil | |
| 1 | tablespoon | All-purpose flour |
| ½ | cup | Milk |
| 1 | can | (4-ounce) green chili peppers, rinsed, seeded, and chopped |
| ½ | teaspoon | Salt |
| 2 | cups | Diced cooked beef |
| 2 | Tomatoes, peeled and choped | |
| 2 | tablespoons | Cooking oil |
| 8 | 6-inch tortillas | |
| 1 | cup | Shredded monterey jack cheese (4 ounces) |
Directions
In skillet cook onion in 2 tablspoons oil till tender but not brown. Blend in flour. Add milk, chili peppers, and salt. Cook, stirring constantly, till thickened and bubbly. Stir in beef and tomatoes. Heat through; keep warm.
In small skillet heat 2 tablespoons oil. Holding tortilla with tongs, dip in hot oil for 10 seconds or till limp. Drain on paper toweling. Place a hot tortilla in 9x9x2-inch baking pan. Top with about ¼ cup beef mixture and 2 tablespoons of cheese. Layer on remaining tortillas, beef mixture, and cheese to make a stack. Bake in 350 oven for 20 minutes or till hot.
Unstack to serve. Serves 4.
Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@...> on Jul 7, 1997